We asked readers to send us some of their favorite recipes, and we heard back from Ione Bissonnette, who told us she loves one-pot meals, especially with veggies. Send your favorite recipes, along with some photos, to recipes@mvtimes.com, and we’ll publish them in our Dine section.
Mushroom Ravioli with Mushrooms, Zucchini, and Turkey Kielbasa
A one-dish meal, this is equally delicious with or without the kielbasa. Makes approximately six servings.
2 bags of Rana mushroom ravioli
1 onion, chopped
16 shiitake mushrooms, stems removed, thinly sliced
3 zucchini, sliced into thin rounds
3 Tbsp. olive oil
1 13-oz. turkey kielbasa sausage, cut into rounds
½ tsp. freshly ground black pepper
Cook ravioli per directions on the bag; drain and set aside.
Cut the vegetables and prepare to sauté. Heat the olive oil in a large casserole or wok, and sauté the following ingredients together, adding them to the pot in this order: onion, mushrooms, zucchini, kielbasa. Stir as needed to prevent sticking. After cooking for about five minutes, cover briefly to add some steam. Uncover and stir again. Continue until kielbasa starts to get browned on the edges and the zucchini is soft, at which point the mushrooms and onions will be cooked.
Add the ground pepper. Then add the ravioli. Mix together gently. If you leave out the kielbasa, add salt to taste, otherwise, the kielbasa salts the dish. Serve with a tossed salad.
Glazed Sweet Potatoes with Lentils
Adapted slightly from Bon Appetit, October 2020; serves four. This can be done ahead in sections, the potatoes roasted and the lentils cooked and stored at different hours or days, before putting it together. The taste is really interesting and satisfying; an excellent vegetarian main dish that would go great with a tossed salad and even some crusty bread. This could be the contents of a fancy stuffed squash for a holiday, as well. Delicious!
2 large or 3 medium sweet potatoes (1½ to 2-lb. total), scrubbed and prepared for baking.
(I used 1½ lb. of sweet potatoes, and also roasted a russet potato I had on hand, for an additional earthy taste)
1 cup lentils, preferably black beluga or French green (See bonappetit.com/story/types-of-lentils. The smaller lentils, especially the black ones, make for a dramatic presentation.)
kosher salt
6 Tbsp. olive oil, divided 4 Tbsp./2 Tbsp.
4 Tbsp. unseasoned rice vinegar, divided 2 Tbsp./2 Tbsp. (You could use any mild vinegar.)
2 Tbsp. pure maple syrup
1 Tbsp. soy sauce
1 Tbsp. white miso
1 tsp. toasted sesame oil
½ tsp. red pepper flakes
¼ cup water
4 scallions, chopped, green and white parts included
Coarsely chopped toasted pistachios (for garnish, optional)
Preheat the oven to 425°. Roast sweet potatoes on a rimmed baking sheet until tender, 45 to 55 minutes. Let cool for 10 minutes.
Cook lentils in a medium pot of boiling salted water until tender but not falling apart, 20 to 30 minutes. Drain and cool for 10 min.
Toss lentils in a medium bowl with 4 Tbsp. of olive oil and 2 Tbsp. vinegar. Season with salt and black pepper.
Whisk maple syrup, soy sauce, miso, sesame oil, ½ tsp. red pepper flakes, remaining 2 Tbsp. vinegar, and ¼ cup water in a small bowl. Set glaze aside.
Heat remaining 2 Tbsp. olive oil in a large, nonstick skillet over medium-high heat. (I did this in a large iron skillet and the potatoes stuck, so I was not able to get the charred look on the potatoes that shows in the picture, but the taste was not affected.) Slice or tear sweet potatoes into 2-inch pieces; cook, turning, until deeply browned on several sides, 5-7 minutes. Remove from heat and add reserved glaze (it may spatter a bit). Set over medium heat; cook, spooning glaze over, until thick enough to coat a spoon, about 1 minute.
Scrape sweet potatoes and glaze onto a platter. Toss two-thirds of scallions into the mix. Top with nuts if you use them, and the remaining scallions. (Or add lentils to the skillet with the sweet potatoes, and add the scallions and nuts after that.)
